Here’s what you need:Some beets, carrots, or other root vegetables. Potatoes, sure. Parsnips, why not? A winter squash like kabocha would be fine too. Olive oil and salt. We can assume this, yes? Kale, preferably Black Kale, also called Dino Kale or Lacinato Kale. Lemon juice. Fresh-squeezed. Or just use a nice tart vinegar, it’s fine. Some salty fatty things, ideally an olive, a nut, and a cheese. These can stay on the side and be added individually if you’re serving folks with dietary restrictions or strong olive thoughts.
All my olive thoughts are strong! Strongly in favor of lots of olives, excepting sliced black from the can where possible? Those just taste like can. Sigh.
I love this recipe and have made a variation a lot, but got out of the habit recently so am grateful for the reminder.
I also like your style of recipe writing here. I think writing recipes is an interesting challenge for a writer. I love love love good food writing. To my mind, no one has topped MFK Fisher to date, so she’s obviously the standard (for me). But I see so few people approach food/recipe writing with a kind of joyful insouciance, which I see here in your recipe. And I really appreciate it!
Love this! I am absolutely this kind of cook, especially when I am cooking for myself alone. No rules, no fine measurements; what's to hand that I can combine in an interesting way? This strikes me as a fantastic 'basic guide' for doing inventive things. I am also definitely on Team Olive (esp Kalamata), and Team Lemon or Team Apple Cider Vinegar. I have the great fortune of living in a place with a vibrant small-farm community, and an excellent Farmer's Market which hosts a number of CSA programs (community supported agriculture); there's nothing better than the weekly surprise of opening the CSA to see what you're going to be playing with ... and sometimes, it's a "what the heck IS this?" moment as well. "Recipes" like yours are the ideal way to use these surprises, and to use up what you have (and thus avoid food waste). Nicely done, and thanks SO much for sharing!
I do a CSA as well! When I lived in the SF Bay Area, I got so spoiled by the CSA there though—strawberries and asparagus in spring! So many kinds of stone fruits!
I’m on the other side of the continent - and live in a microclimate that is incredible for the diversity of produce. Asparagus, stone fruit, apples (galore!), and on and on. I feel deeply grateful for the privilege of being able to live in such a remarkable place, and to be able to nourish myself and my family with this bounty.
I’m loving root vegetables at the moment so your suggestion for mixing salty citrusy elements makes absolute sense to me. And I eat 100% plantbased diet so this is perfect. Thanks!
All my olive thoughts are strong! Strongly in favor of lots of olives, excepting sliced black from the can where possible? Those just taste like can. Sigh.
If you visit, I will serve you bountiful castelveltranos!
I would love that!!! HUGS! Sending love to you and the family.
Yum. Salty! Lemony! Earthy! I'm looking forward to more recipes or, someday, a book ;-).
Yes please more recipes!
I love this recipe and have made a variation a lot, but got out of the habit recently so am grateful for the reminder.
I also like your style of recipe writing here. I think writing recipes is an interesting challenge for a writer. I love love love good food writing. To my mind, no one has topped MFK Fisher to date, so she’s obviously the standard (for me). But I see so few people approach food/recipe writing with a kind of joyful insouciance, which I see here in your recipe. And I really appreciate it!
Love MFK Fisher! Have you read Tamar Adler's An Everlasting Meal? That felt very much in the spirit of Fisher.
Love this! I am absolutely this kind of cook, especially when I am cooking for myself alone. No rules, no fine measurements; what's to hand that I can combine in an interesting way? This strikes me as a fantastic 'basic guide' for doing inventive things. I am also definitely on Team Olive (esp Kalamata), and Team Lemon or Team Apple Cider Vinegar. I have the great fortune of living in a place with a vibrant small-farm community, and an excellent Farmer's Market which hosts a number of CSA programs (community supported agriculture); there's nothing better than the weekly surprise of opening the CSA to see what you're going to be playing with ... and sometimes, it's a "what the heck IS this?" moment as well. "Recipes" like yours are the ideal way to use these surprises, and to use up what you have (and thus avoid food waste). Nicely done, and thanks SO much for sharing!
I do a CSA as well! When I lived in the SF Bay Area, I got so spoiled by the CSA there though—strawberries and asparagus in spring! So many kinds of stone fruits!
I’m on the other side of the continent - and live in a microclimate that is incredible for the diversity of produce. Asparagus, stone fruit, apples (galore!), and on and on. I feel deeply grateful for the privilege of being able to live in such a remarkable place, and to be able to nourish myself and my family with this bounty.
I’m loving root vegetables at the moment so your suggestion for mixing salty citrusy elements makes absolute sense to me. And I eat 100% plantbased diet so this is perfect. Thanks!